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These sugar free coconut cream filled candies are so tasty you would never know they were really healthy. They are made with a touch of Young Living Vitality Essential Oils. My favorite are the ones flavored with Vitality Orange essential oil. So yummy and guilt free snacking.


4 ounces cream cheese
4 Tbs butter
1 cup natural sugar substitute (I used a half Monk Fruit and half Swerve)
1 tablespoon vanilla extract
2 1/2 cups unsweetened shredded coconut
Several drops Young Living Vitality Essential Oils: Orange, Tangerine, Lemon, Lime, Peppermint or other.


Chocolate Coating:
1/2 cup unsweetened cocoa powder
1/2 cup food grade cocoa butter
6 Tablespoons natural sugar substitute (I used powered Swerve)
1 teaspoon vanilla extract


In a large bowl, stir together cream cheese, sweetener, and vanilla extract. Mix in the shredded coconut.
Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet.


Put bars into freezer while making chocolate coating.




In a double boiler, melt cocoa butter and stir in cocoa powder. Once the cocoa butter is melted and the chocolate mixed in, remove from heat and add sweeteners. Add vanilla extract. Mix well until smooth.


Remove the coconut bars from the freezer.
Place each coconut bar on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until bar is completely covered in chocolate. Let excess chocolate drip off bottom of fork, then set on non-stick sheet to harden.
Repeat steps until each bar is covered in chocolate.
Place finished sheets of candy in refrigerator.
Let sit at least an hour then remove and place in covered container. Store in refrigerator.


Nutrition Facts:
Makes 20 low carb candy bars
Serving size: 1 bar
Calories: 255
Fat: 23 g
Net Carbs: 1
Net Total carbs: 7g
Protein: 4 g


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frosted-cookies
Ingredients
Cookies

1 cup almond flour
1 cup Gary’s True Grit Einkorn Flour
1 cup natural sweetener – I used Swerve
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
3 drops Jade Lemon Vitality Essential Oil
(option: 2 cups almond flour instead of 1 cup each einkorn and almond flour)

Frosting

1/2 cup confectioners/powdered sweetener Swerve has both granular and powdered confectioners)
3 tablespoons cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
6 drops Jade Lemon Vitality Essential Oil

Other oil options: lemon, orange, tangerine, lime, cinnamon, nutmeg, clove, peppermint, ginger

Instructions

Cookies
Using an electric mixer, cream together butter and sweetener. Add eggs, vanilla extract and mix until combined. With the mixer running on low, slowly add baking powder, salt, einkorn and almond flour, beating well after each addition. Cover and chill dough for 1 hour.

Preheat oven to 350. Line baking sheet with parchment paper.

Scoop heaping tablespoons of dough into balls and place on baking sheet; flatten dough balls to form discs covering with plastic wrap and lightly pressing. Space cookies 2 inches apart.

Bake the cookies for 15-18 minutes or until lightly golden. Let cool on baking sheet for 5 minutes and then transfer to wire rack.

Frosting
Whisk together all frosting ingredients until smooth. Whisk in additional sweetener as necessary. When cookies are completely cool, spread frosting onto cookies using butter knife.

Serving size: 1 serving (Total recipe makes 16 servings)
Protein 3.65g, Fat 16.88g, Cals 170, Carbs 3.09g, Fiber 1.50g — NET CARBS: 1.59g

Gary’s True Grit Einkorn Flour

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Peppermint Vitality Chocolate Chip Ice Creampeppermint-vitality-chip
2 Frozen Bananas cut into small chunks
optional 2-4 tbsp coconut milk
3 drops Peppermint Vitality Essential Oil
chocolate chips or cacao nibs

Directions:
Start with bananas that are beginning to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) To make the ice cream, throw around 2-3 frozen bananas into a blender or food processor with 2-4 tbsp coconut milk for smoother blending if desired.

Add 3 drops Peppermint Vitality Essential Oil (or more if desired), and stir in chocolate chips or cacao nibs after blending. Optional, blend in a small handful spinach for color and an extra nutrient boost. Blend until you achieve a soft-serve texture.

Serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.



Chocolate Peppermint Vitality Ice Creamchocolate-peppermint-vitality
2 Frozen Bananas cut into small chunks
3 tbsp cocoa powder
optional 2-4 tbsp coconut milk
3 drops Peppermint Vitality Essential Oil

Directions:
Start with bananas that are starting to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) To make the ice cream, throw around 2-3 frozen bananas into a blender or food processor with other ingredients including 2-4 tbsp coconut milk for smoother blending if desired. Add 3 drops Peppermint Vitality Essential Oil (or more if desired). Blend until you achieve a soft-serve texture.

Serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.



Banana Orange Vitality Ice Creamorange-vitality
4 Frozen Bananas cut into small chunks
1/2 cup of orange juice, frozen
3 drops Orange Vitality Essential Oil

Directions:
Start with bananas that are beginning to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) Freeze orange juice in ice cube tray. To make the ice cream, throw around 2-3 frozen bananas and frozen orange juice into a blender or food processor. Add 3 drops Orange Vitality Essential Oil (or more if desired).

Blend until you achieve a soft-serve texture. You can serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.



Mango Lemon Lime Vitality Ice Cream
2 Frozen Bananas cut into small chunks
2 Mangos peeled, cored and cut into pieces or 1 10 oz bag frozen mango
3 drops Lemon vitality essential oil
3 drops Lime vitality essential oil

Directions:
Start with bananas that are beginning to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) To make the ice cream, throw around 2-3 frozen bananas and frozen mangos into a blender or food processor. Add 3 drops Lemon and 3 drops Lime Vitality Essential Oil (or more if desired).

Blend until you achieve a soft-serve texture. You can serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.



Chocolate Peanut Butter Ice Cream
3 Frozen Bananas cut into small chunks
1/4 tsp pure vanilla extract
3 tbsp cocoa powder
pinch salt
2-3 tbsp peanut butter
1 scoop Pure Protein Complete Chocolate
optional 2-4 tbsp coconut milk
Directions:
Start with bananas that are starting to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) To make the ice cream, throw around 3 frozen bananas into a blender or food processor with other ingredients including 2-4 tbsp coconut milk for smoother blending if desired.

Optional: 1 or 2 scoops Pure Protein Complete can be added to any of these recipes. Either the chocolate or vanilla Pure Protein Complete



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bananamint-icecream

During the summer months I always love to drink more iced tea. It’s so refreshing on a hot day. Here are a few recipe ideas to change things up a bit.


iced-tea
Peppermint Iced Tea


4 decaffeinated green tea bags
1/4 c. Young Living Blue Agave
3 drops Young Living peppermint essential oil
3 limes


In the bottom of a 64-ounce pitcher, pour agave and peppermint essential oil. Pour hot water over top and stir. Add tea bags and steep until it has a dark caramel color. Quarter limes. Fill serving glasses with ice and squeeze one lime slice in each glass. Pour tea over ice and garnish with a sprig of mint and serve.

Lemon Lime Iced Tea

Ingredients
2 black or green tea bags
32 ounces of boiling water
2 drops Lemon Vitality Essential Oil
2 drops Lime Vitality Essential Oil
2 tsp Young Living Blue Agave (Omit if you, like me, prefer unsweetened tea)

Directions
Steep tea in boiling water for 5 minutes. Remove tea bags and add in Lemon and Lime essential oils. Add 2 teaspoons of Agave syrup if you desire sweetness. Stir and pour into ice filled glasses

Other Citrus Vitality Oils – Citrus Fresh, lime, grapefruit, jade lemon, orange, tangerine.


slique-tea
Slique Essence is delicious added to Slique Tea. Have you tried Slique Tea Iced? It’s really delicious on it’s own but add some oils and you’ll have a real treat.


Slique Tea contains jade oolong tea leaves, sought after for their rich aroma and powerful antioxidant content. These leaves are handpicked from the high mountain regions of Taiwan, known for producing some of the world’s finest teas. All of these ingredients are enhanced with 100% pure therapeutic-grade Arabian frankincense powder, an exclusive ingredient from Young Living’s distillery in Salalah, Oman.

Citrus Slique Tea
2 Slique Tea bags
32 ounces of boiling water
3 drops Young Living Lemon Vitality essential oil
3 drops Orange Vitality essential oil


Directions
Steep tea in boiling water for 5 minutes. Remove tea bags and add in Lemon and Lime essential oils. Add 2 teaspoons of Agave syrup if you desire sweetness. Stir and pour into ice filled glasses.


Other Citrus Vitality Oils – Citrus Fresh, lime, grapefruit, jade lemon, tangerine.


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Ingredients
lime-vitality-pie
For the filling:
2 cream cheese (8 oz. each and room temp.)
2 cup heavy whipping cream
1/4 cup water
1 packet plain gelatin
1/2 cup Swerve (powdered) (or sweetener of choice)
1/4 cup fresh lime juice
8 drops Young Living Lime Vitality Essential Oil
20 drops of Stevia extract


For the crust:
1 cup almond meal
1 cup shredded coconut (non-sweetened)
3 TBLS. butter (melted)
1 tablespoon Yacon Syrup
2 TBLS. Swerve (or sweetener of choice)


Directions:
Preheat oven to 350 degrees F. Spray grease a 9″ springform pan. Mix the crust ingredients and press into the bottom of the pan. Bake for approx. 12 minutes, or until it starts to get lightly browned. Allow to cool.


In a mixing bowl, beat the cream cheese until smooth. In separate bowl, beat the whipping cream to soft peaks.


In a saucepan on the stove, sprinkle the gelatin over the water–let rest for about 1 minute. Then stir in the Swerve, lime juice, Lime Vitality Essential Oil, and Stevia drops. Turn the heat on low and stir until the sugar dissolves.


Pour the gelatin mixture slowly into the cream cheese. Turn the mixer on medium and keep blending until the mixture has a smooth texture. Then fold in the whipped cream.


Spoon the mixture onto the crust and spread evenly. Garnish with toasted coconut and grated lime. Refrigerate for a few hours, then remove the springform.


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